Southwestern Recipes

Barbacoa De Res (Shredded Beef)

Serve Barbacoa De Res wrapped in a flour tortilla with toppings!

Barbacoa de Res



  • 3 large onions, finely chopped
  • 5 plum tomatoes, finely chopped
  • 2 cups beef broth
  • 1/2 cup fresh lime juice
  • 4 jalapeño peppers, seeded, cut into strips
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano leaves
  • 1 teaspoon ground black pepper


  • 1 (4 to 5 pound) beef chuck shoulder pot roast
  • 12 (6 inch) tortillas for accompaniment

Optional Toppings

  • Chopped onions
  • Chopped fresh cilantro
  • Salsa
  • Guacamole
  • Lime wedges



  1. Combine ingredients in large bowl.


  1. Add beef pot roast; turn to coat. Cover and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.
  2. Heat oven to 325 degrees F (160 degrees C).
  3. Remove pot roast from marinade; reserve marinade.
  4. Place pot roast in stockpot.
  5. Pour marinade over pot roast; cover tightly.
  6. Braise in 325 degrees F (160 degrees C) oven for 4 1/2 to 5 hours or until pot roast is fork to tender.
  7. Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 cups.
  8. Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through.
  9. Season with salt and pepper and garnish with Toppings, as desired.


Per serving (1/12 of recipe): Calories: 186; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 8g; Fiber: 1g; Protein: 24g; Sodium: 391mg


Recipe and photo used with permission from: The Beef Checkoff

God's Rainbow - Noahic Covenant